Posh Rocket Salad with Parmesan Crisps
For four people
- 4 handfuls of rocket or other strong salad leaves
- 8-12 small-medium tomatoes
- 2 crushed and chopped garlic cloves
- 8oz/250 gm diced buffalo mozzarella
- Small handful of shredded basil leaves
- salt and pepper
- Dressing made from 6 tbsp olive oil + 2 tbsp balsamic or red wine vinegar
- 4oz/110gm parmesan cheese grated
Pre-heat the oven to 180C/350F/Gas Mk 4
Half or quarter the tomatoes and place in a large bowl, add garlic and a little salt and pepper
Toss together and leave while you make the crisps
Line a baking sheet with non-stick baking paper.
Press the parmesan cheese into 4 x 5cm/1½ x 2in metal chefs' rings (or biscuit cutters).
Remove the rings and bake the cheese in the oven for five minutes or until melted and golden-brown.
Leave to cool and harden.
Toss the remaining salad ingredients in with the tomatoes, add dressing to taste.
Serve with parmesan crisps and some good bread.
This is a fairly light salad, add more tomatoes and mozzarella or serve with some salami or ham on the side for a more substantial meal.